Potato Salad Recipe

A simple and classic potato salad – We love this stuff! Joanne and I would be happy to hover over a bowl of it any day. It has few extras thrown in, too. You’ll notice that we’ve made lots of suggestions for substitutions and mentioned where things are optional (like eggs). We love everything listed, but potato salad is personal. Always add to your likings and taste.

Simple Potato Salad

How to Make it Better — Potato Salad Recipe

Our recipe is pretty classic with just a few extras thrown in. Here are our best tips for making potato salad.

Best Potatoes for Potato Salad and How to Cook Them

For us, potatoes need to hold a little shape in potato salad — not fall apart. We go for small, waxy and thin-skinned potatoes. Small yellow, white or red potatoes are perfect. They will take between 12 and 20 minutes to cook. At 12 minutes we check for doneness — if a fork can pierce through easily, they are done.

We try not to use russet (baking) potatoes — they aren’t as waxy and seem to fall apart. We have used them on occasion (they still taste great). If that’s all you have, don’t worry. If using russet potatoes, dice them before cooking — they are usually much larger and would take a long time if cooked whole. Keep everything similarly sized then cook until a fork can easily pierce the potato.

For smaller potatoes (we prefer these), we cook them whole. Dicing them up will make things go faster, but when you cook the potatoes whole, they maintain more of their flavor and natural sweetness. We’re also partial to the texture of whole cooked potatoes. Speaking of cooking potatoes, there’s really no need to boil your potatoes. When you do they violently bash against each other. Instead, bring the water with potatoes to a boil then immediately reduce the heat to a gentle simmer. The potatoes cook just as quickly.

Simple Potato Salad Recipe

No matter what potato you choose to cook, don’t forget the salt. We cover the potatoes with 1 1/2 inches of water then generously salt the water. Two teaspoons of salt per quart of water should do it.

By salting the water, the flavor of the potatoes really comes out. They won’t taste salty, only like awesome potatoes.

Once your potatoes are done, drain them and stop the potatoes from cooking by adding them to an ice bath. After 2 to 3 minutes they will be cool enough to handle.

Simple Potato Salad RecipeNow, you have two choices: skin- on or peel them. We peel them. Since cook them whole, it’s really easy to peel the potatoes — just pinch the skin and pull it away. (So much easier than peeling raw potatoes).

After that, cut into bite-size pieces and mix with dressing and other ingredients in our or your favorite potato salad recipe.

The Extras — Vinegar, Mustard, Pickles, Eggs and Herbs

Potato salad is a personal process and there are lots of opinions out there as to what makes it “perfect” or “the best.” The recipe below is our version — it includes everything we love. Here are a few things we love to add — remember that you can add none of it or more of it. It’s your potato salad, after all.

The Basics — The base to our potato salad recipe is pretty classic — a mixture of sour cream and mayonnaise. We add more sour cream than mayonnaise to lighten things up a bit — mayo can be heavy.

Mustard — We love adding mustard. It jazzes everything up. We’re partial to American-style yellow mustard, but Dijon or whole grain mustard work well, too.

Vinegar — We learned this tip from Alton Brown. After cooking and cutting, scatter a tablespoon or so of vinegar over the potatoes. The vinegar really makes the potatoes stand out. In our recipe we call for apple cider vinegar, but white wine vinegar, white vinegar or even some dill pickle juice work.

Pickles — Our house isn’t stable without dill pickles in the refrigerator so adding them to potato salad is a no brainer for us. If you don’t like them leave them out or replace with sweet pickles.

Eggs — Maybe it’s how we were brought up or what we’re used to. To us, potato salad without eggs is missing something. Hard boiled eggs add texture and extra creaminess. If you aren’t a fan, leave them out.

Fresh Herbs — The most common herbs in potato salad are parsley and chives, but dill, cilantro and tarragon all work well. In our recipe below, we use two both dill and parsley. Experiment for yourself to see what you love. Add a tablespoon at a time then taste. Also, remember dill and tarragon are a little stronger than other herbs so add accordingly.

Simple Potato Salad Recipe

How to do make potato salad? Do you have tips of your own? Share them in the comments below.

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4.9 from 31 reviews
Potato Salad Recipe
Prep time
Cook time
Total time
Why we love this recipe. Joanne and I would be happy to hover over a bowl of this potato salad any day. It’s relatively classic with a few extras thrown in. You’ll notice that we’ve made lots of suggestions for substitutions and mentioned where things are optional (like eggs). We love everything listed, but potato salad is a personal process. Always add to your likings and taste.

What you need to know. We choose small yellow, white or red potatoes and cook them whole. The potatoes maintain their natural moisture and sweetness this way. If you’re in a pinch, you can chop the potatoes, just remember they well take less time to cook. Adding fresh herbs are a nice touch - we like to use a combination of chopped parsley and dill. Parsley, dill, chives, tarragon and cilantro all work well. Add about 2 tablespoons of herbs at first then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup.

Equipment you’ll need. A large pot, 2 medium bowls, 1 large bowl, measuring cups, spoons and a chef’s knife.
Created By:
Yield: 4-6
You Will Need
  • 2 pounds (907 grams) small yellow, red or white potatoes
  • 1 tablespoon apple cider vinegar (substitute: white wine vinegar or white vinegar)
  • 1/2 cup (125 grams) sour cream
  • 1/4 cup (55 grams) mayonnaise
  • 1 tablespoon yellow mustard (substitute Dijon or whole grain mustard)
  • 1/2 cup (80 grams) finely chopped red onion (1 medium)
  • 1/2 cup finely (50 grams) chopped celery (3 ribs)
  • 1/3 cup finely (60 grams) chopped dill pickles
  • 2 hard-boiled eggs, peeled and chopped, optional
  • 1/4 cup (12 grams) chopped fresh herbs (see note above)
  • Salt and freshly ground black pepper, to taste
Cook Potatoes
  1. Add potatoes to large pot then cover with 1 1/2 inches of water. Season with salt -- 1 teaspoon for every quart of water.
  2. Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
  3. While potatoes cook, set up an ice bath. Add cold water to a medium bowl then add ice. Drain potatoes then add to ice bath. Once cooled, peel potatoes by gently pinching the skin and pulling it away.
  4. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter 1 tablespoon of vinegar over potatoes and lightly season with salt.Potato-Salad-Recipe-Step-1
Prepare Potato Salad
  1. While the potatoes cook, add onions to a small bowl then cover with warm water. Wait 10 minutes then rinse. (This tones down the onions a little).
  2. In a medium bowl, combine sour cream, mayonnaise and mustard.Potato-Salad-Recipe-Step-2
  3. Add dressing, onion, celery, pickles, eggs and herbs to potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper.Potato-Salad-Recipe-Step-3
  4. Refrigerate at least 30 minutes before serving. Serve cold or bring to room temperature.
Notes and Tips
Make-Ahead Tip: If we have the time, we make this a day in advance. The flavors really meld together overnight.

Storing: Keep refrigerated salad up to 3 days.

Cooking Hard Boiled Eggs: For instructions on how to cook hard boiled eggs, visit our post How to Cook Hard Boiled Eggs.

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113 comments… Leave a Comment

  • Nicole May 24, 2013, 3:36 am

    I love potato salad, too! It’s funny that your recipe is exactly how my mum has been making it for the last 50 years, and that’s on the other side of the Atlantic in Germany. No German barbecue is complete without this delicious salad.

  • James Weston May 25, 2013, 1:38 am


  • Cheryl May 25, 2013, 6:30 pm

    It doesn’t taste like Mom’s potato salad unless there’s some diced apple in it!

  • Sally May 27, 2013, 1:49 am

    I found your site by looking up how to make hummus. I really like the videos shown on how to do your recipes. I then checked out your recipe for guacamole and watched that video.
    Looking on your Inspired Taste.net, I saw your potato salad recipe. I have not tried it yet, but I will. I have never used sour cream in potato salad. The next time I make it I will try this. However, my favorite thing in potato salad is black olives.

    Thank You, Sally Drexler

  • ChicagoNovice May 28, 2013, 12:17 pm

    This recipe is perfect, thank you. I had fresh chives to use, and my hubby has been asking if I will make potato salad recently. I might eat it all tonight!! Five stars.

  • Shalryn May 29, 2013, 1:25 pm

    Your recipe has a lot of the items generally used in potato salad at our house, and it is almost as good my Oma’s, but believe it or not, we found it a bit plain. My maternal grandmother learned to cook in Kaiser Wilhelm’s Summer Palace in Germany, and the potato salad made there had over 50 ingredients. My mom never got the exact recipe from her, but Oma did leave a legacy of superb potato salads with a complex mixture of tastes, textures and colors. For our basic potato salad, we also add a bit of creamed horseradish, minced red radishes, shredded or minced carrot, minced celery, and fresh dill, parsley, chives and winter onion. From there, we customize. Sometimes we add cubes or shreds of European ham, shredded bauernschiken, or seasoned pork, turkey, or chicken. A bit more rarely, it’s chopped walnuts or pecans, slivered blanched almonds, or crushed hazelnuts. For a dash of contrast to the tangy, vegetable goodness of the salad, sometimes I incorporate fresh, sweet green Perlette grapes or arrange strawberries on the side of each plate.

  • rudolphia corriette June 13, 2013, 2:02 pm

    i going and try it on fathers day thank u,it look good so i think it will taste good also

  • Lucy June 13, 2013, 10:28 pm

    Wonderful recipe. Not too time consuming, but tastes excellent. Thanks loads!!!

  • debbie decker June 18, 2013, 7:35 pm

    Pretty much the same,but I add cooked bacon bits. And I leave the pickles for the hamburgers! Everyone askes for my PS!

  • Dawn Walker July 8, 2013, 7:03 pm

    I have been cooking for 36 + years, and I always learn something new from your videos and comments at the end of the recipes.
    Good job guys!!!
    P.S> I enjoy Joanne’s voice, very easy to listen to!

  • Karl July 17, 2013, 7:28 am

    I guess everyone has their own recipe for this simple dish, so here’s mine :)

    Jersey royal potatoes, any kind really will do, but I like a firmer potato salad and not mashed potatoes with onions and bacon!
    Spring onions or scallions depending what you call them.
    Smoked bacon.
    Chives, LOTS of chives!
    Mayo, creme fraiche or soured cream depending on your taste.
    Lemon juice

    Simple to make really. Cook the potatoes until they’re soft. Drain off the water then mix everything together. Unless your partner is a vegetarian, make theirs first, put it aside THEN add the bacon to yours ;) usually I just buy the dried chives from schwartz but you need to add alot to get the taste. If I can, my girlfriends mother grows chives and gives me a fair crop so I add those instead. Turns the salad green, it’s awesome!

  • Amy July 21, 2013, 8:21 pm

    Loved the recipe! I left out the pickles and used parsley and dill as you suggested and it was perfect. Everyone in my family loved it, including my picky ten-year-old. Thanks for such an easy, tasty, straightforward recipe! – Amy

  • whilehewasout July 25, 2013, 3:52 am

    Yum this looks so good and I love that it is not flooded with mayo – perfectly balanced ingredients : ))) I’d surely have to skip the dill though for the boyfriend’s sake!

  • Joanne August 8, 2013, 12:40 pm

    There’s a family potato salad recipe on Adam’s side that everyone craves when we all get together, too. It’s been passed down and even though I’ve made it, it always tastes best when his Mom makes it :) Family recipes are the best!

  • Diana-Elizabeth August 16, 2013, 10:14 pm

    Awesome recipe !!
    I’m always looking for new recipes because my family is Mexican ; therefore , we only know how to make traditional Mexican food. I was in the mood for a patato salad so I Googled it and came across this one. Everyone in my family loved it! My mom and dad have always been fans of potato salad, but we never knew how to make it. I left out the pickles only because we usually don’t have any, but it was still Amazing ! Thank you for putting up your recipe worth five stars !

    • Joanne August 17, 2013, 1:16 pm

      That’s so great. Glad you and your family liked it :)

  • Mary August 30, 2013, 8:45 pm

    This recipe is just what the dr. ordered! I love it,and im gonna twerk my seasonings a bit then I will be lovin it even more! Thanks for your input!

  • Debbie u August 31, 2013, 8:02 pm

    I’ve been making “the same old potato salad” for years, so I decided to look up a recipe. As usual I look at many recipes and then, mix up the ideas and come up with my own. However, I found tips on here that I had never heard of before. Ex; salt potatoes thoroughly, ice bath, vinegar, and a few others! For the most part I followed this recipe to the letter. But I decided to get a little daring. Lol I used bread and butter pickles and Visalia onions. Mmmm mmmm! I also mixed all ingredients (except potatoes) then just tossed the potatoes in. (That way I was sure it was mixed good and I didn’t have to over stir he potatoes. Thank you for a great recipe! My family loved it!

    • Joanne September 7, 2013, 2:44 pm

      You are very welcome! Love all your additions.

  • kathy September 3, 2013, 9:35 pm

    I am making it for a picnic Sunday. I lost my mom’s recipe and this looks just like it. I miss it and the Amish Potato salad is not the same. Kathy

  • Billygoat September 13, 2013, 11:11 pm

    Best ever. Used the dill relish and for the mustard …both

  • Sangy September 21, 2013, 7:33 am

    Wow! So simple to make and oh so delicious! Made it with avocado bits included and i my family loved it! Thank you for the recipe.

    • Joanne September 22, 2013, 10:24 am

      Love that you added avocado. Great idea!

  • Klaudyo September 30, 2013, 3:10 pm

    Wonderful recipe, I just loved it.

  • Hellykay November 14, 2013, 4:11 am

    Great recipe for anybody, made with knoledge and love. I like the explanation how it works and why do you choose one or another ingridient. Thanks a lot, I’m you loyal customer! Love the photos too – woke my appetite. By the way, I’m new in American cusine, never thought that potato salad can be so interesting.

    • Joanne November 18, 2013, 11:20 am

      So glad you found us :)

  • Christine November 27, 2013, 10:04 am

    This sounds yummy. I was snooping for a similiar potato salad recipe like mine with a twist. I will definitely be making this tonight, so my family can enjoy it tomorrow for Thanksgiving. Thank you for sharing!

  • Kelly November 27, 2013, 2:31 pm

    I made this and it was killer!! I made one with Miracle whip though for my mom and she had sweet relish the other was like this and the vinegar really does pick up the taste!! Ty Ty Ty

  • Sharon December 13, 2013, 10:07 pm

    Really great, simple to follow and great tasting

  • Patricia January 7, 2014, 6:10 pm

    I’m pregnant and CRAVING potato salad. Had a general idea on how I was going to make it but was looking at recipes to expand on my idea. I must say this one appealed to me because of the simplicity of it. And the fact it was lighter on the mayo ( baby doesn’t agree with a lot of fat/oil) tried it and OMG perfect. Satisfied the craving perfectly!! Thanks!!

    • Joanne January 8, 2014, 8:23 am

      So glad you liked it Patricia. Congrats on the baby :)

  • Jane January 13, 2014, 8:45 pm

    I have just made it and the sour cream works wonders. It is really yummy!!! I made it as well as a green salad as an accompaniment to the crayfish tails that son gave us for Christmas.

  • marianne February 15, 2014, 11:19 am

    Thank you for this awesome recipe, I’m always looking for new ideas, tips and tricks. I love apple cider vinegar! I’ll certainly check out your other recipes and look forward to what you send to my email!

  • Ruby February 24, 2014, 1:45 am

    I just love hearing everyone’s variations on potato salad! Makes me feel inspired! When I make mine I like to keep it really simple. The ingredients I use are potatoes (small red or yellow boiled whole), chopped sweet onion, diced celery, diced dill pickles, and hard boiled eggs. I dress it with mayonnaise (for sandwiches I use light mayo, but in potato salad it has to be regular mayo, not light), a little dijon mustard, some paprika and salt to taste and just a plash of pickle juice. Never fails to delight! Also, to keep it from getting too watery the next day I let all the ingredients (post chopping and dicing) sit in a paper towle lined bowl for an hour of so before combining them.

  • stephany March 2, 2014, 2:58 pm

    going to try this tonight never made this but i love potato salad looks supper yummy

  • Marlene March 2, 2014, 4:16 pm

    Instead of dill, I like to add scallions or sweet pickle relish for a twist on flavor.

  • Cheryl Gracy March 7, 2014, 5:08 pm

    I always include pimentoes and celery. I also use Miracle Whip instead of mayo.

  • Annie March 10, 2014, 4:23 am

    Made this today! Everyone loved it! Great with our barbeque outdoors! A very hot day, a Australian holiday long weekend here and a yummy salad to share with family and friends! Thanks! It was a real hit! Your website is great – so glad I found it! Take care!

    • Joanne March 17, 2014, 3:37 pm

      Hi Annie, so glad you enjoyed the potato salad. (We wish it was warm where we are … a bbq sounds wonderful).

  • kelly March 11, 2014, 2:54 pm

    this sounds perfect! the only thing i would add would be a little paprika on top.

  • Ralph Green March 12, 2014, 12:34 pm

    This is just like my mother’s recipe and also my favorate. I’m 76 at this point and mom has been gone for years but the potato salad I make is still the same. I do favor a good redwine vinegar and a small splash of olive oil. Avocado will be added the next time I make – that is a perfect addition!

  • Shannon March 31, 2014, 6:33 pm

    It is quite possible this is the best potato salad I’ve ever eaten. I don’t know why I didn’t think to cut the mayonnaise with sour cream before. I also added a half teaspoon of curry powder. You can’t really taste curry, it just gives it a nice round flavor.

    Thanks for the great recipe!

    • Joanne April 3, 2014, 10:47 am

      The sour cream is our favorite part – it does make such a difference. So glad you enjoyed the salad!

  • Tina April 8, 2014, 12:45 pm

    I always had trouble making potato salad where I just end up throwing it in the garage because I could never get the potatoes right.
    I have to say My family loves this recipe with the sour cream Oh so yummy.
    Love the video I made my salad watching you all the way.
    Five stars.

    • Adam April 10, 2014, 2:54 pm

      Nice! Glad it worked out for you.

  • Miranda April 9, 2014, 11:08 pm

    MMm MMm! So delicious! I used lite sour cream, balsamic mayo, spicy brown mustard, celery, red potatoes with the skin left on, and extra hard boiled eggs! :) I had a little taste test before I put it into the fridge to chill and YUMMY! Thank you so much for the sour cream tip! I will have happy co-workers tomorrow!

    • Adam April 10, 2014, 2:50 pm

      Happy coworkers are a good thing! Glad you enjoyed the potato salad.

  • Amy W April 19, 2014, 11:48 am

    Thank you guys so much for the recipe, I work at an assisted living facility and I’m going to make this for them. They will love it.God Bless You!

  • KATHY April 22, 2014, 12:25 pm

    Sorry to sound inexperienced here but, how can I make this recipe for 50 – 75 people?

    • Joanne April 23, 2014, 2:14 pm

      We’d multiply the recipe by 7 or 8.

  • mellyd April 24, 2014, 4:48 pm

    I just made potato salad for the first time with this recipe! I increased the size a bit, no issues with that. Delicious, easy, great tips, and I love how you didn’t even bother mentioning celery (I hate celery)!

  • Lisa Colson April 28, 2014, 7:41 pm

    I made this potato salad last night for supper, to have with a baked ham, and it was beautiful…followed it to the letter and it was the best potato salad I ever made. Thanks for the great recipe.

  • ValerieM May 11, 2014, 3:25 pm

    I add one finely sliced green onion per pound of potato (include the green) and 1 large trimmed celery stalk (chopped really, really fine). My Polish mom would garnish with a very thinly sliced radish or two and a sprinkle of paprika. Thanks for the salted water tip!

    • Joanne May 12, 2014, 5:39 pm

      Of course! Salted water is key (in our opinion, anyway). Thanks for sharing what your Mom would do — radish is a great idea.

  • whatever May 16, 2014, 8:45 pm

    This is delicious as is….I’m not sure why people rate this based on changes because it isn’t the same…..right????

  • Isabelle May 19, 2014, 8:56 am

    Great recipe, I love checking out how other people make things! What I always do, instead of vinegar, is to put in a few spoonfuls of dill pickle juice (since I’m chopping pickles for the salad anyway). It’s vinegary AND pickle-y. Also (and this is REALLY bad for you of course!), since I am making bacon to add, I pour a couple teaspoons of hot bacon grease over the potatoes and mix it up before adding the mayo and everything else. Oh baby!

    • Joanne May 19, 2014, 10:45 am

      Yum! Love all your add-ins — especially the dill pickle juice. Great idea.

  • Edward May 22, 2014, 2:08 pm

    Joanne, I use the recipe from Cooks Illustrated which really bumps up the vinegar, off the top of my head I think its about 1/3 cup (or 1/4) of red wine vinegar plus a tsp or more of salt sprinkled over the warm potatoes and let it sit 20 min. It really works well and is

    not vinegary at all.

    • Joanne June 20, 2014, 2:15 pm

      Hi Edward, vinegar added to the potatoes is key. It really makes the flavors pop. Thanks for sharing your tips.

  • Denis May 23, 2014, 9:54 am

    spice and mayo vinegar or pickle juice is to taste but I always boil my water first. Then put the diced potatoes into the boiling water. Leave 7 to 9 minutes check for firmness. I like mine cooked but still firm. Ice bath to stop cooking. Mix and voila. Short cooking time lets me make this in a jiffy, you can stop boiling after first 3 minutes and let stand in hot water. Takes a little longer but stops the potatoes from falling apart if you like really soft.

    • Joanne June 20, 2014, 2:19 pm

      Thanks for all your tips, Denis.

  • pam May 25, 2014, 7:14 pm

    Try using various kinds of salad dressing instead of vinegar…there are so many I like & I can use it up. Red wine vinegar, blasamic italian, reg italian etc. mama was good at unpeeling taters while warm then marinating pototoes in dressing before adding the rest of the ingredients. Yes to pickles;.sad I do not have an old fashioned grinder like Mama had so I can use homemade pickles. Love green onions and/or radishes. Always garnish with one reserved hard boiled egg cut into wedges and paprika. Hot hungarin paprika adds a lot of flavor without overheating salad, too. Fancy garnish: parsley around the outer edges of bowl, paprika in the center, egg wedges arranged around. I am going to try the added sour cream today.

  • Sally May 25, 2014, 9:07 pm

    Thank you! You helped me make a great potato salad. I have tried so many recipes and variations but was not getting the flavor I wanted. I made a couple of minor changes. I reversed the proportions of the sour cream and mayo and I added another tablespoon of mustard. I also added two more eggs but I don’t think that changes the flavor any. I just think eggs are good for the brain. My husband says this is the best potato salad.

  • Angie May 25, 2014, 11:33 pm

    Delish!! Thank you for Sharing:)

  • Shelley May 27, 2014, 11:24 am

    I’m not good at making potatoe salad, but I tried this for Memorial Day cookout and everyone loved it. Even my husband said I could make this one again! Wonderful recipe!!!

    • Joanne May 28, 2014, 12:28 pm

      We’re so glad it worked so well for you!

  • Ashley Barnes May 27, 2014, 6:49 pm

    I used this recipe earlier and just snuck a taste from the fridge ….. Gotta say this is a good recipe. I made some minor changes of my own but all in all not bad for my first time making potato salad ! Really good. Can you do a recipe for coleslaw ? Thanks !

  • Ann May 28, 2014, 9:27 pm

    I make a great spud salad (I am 60, so I better have figured out some things … I add radishes,bell peppers, and anything interesting … always chopped fine … BTW – I used Tarragon as usual + Parsley for herbs):). What I really like about your recipe is how you treat / cook the potatoes in order to maximize the best flavor! Your techniques for cooking the potatoes deliciously ( deliciously = an adverb) makes it WAY better!
    Another suggestion for your site … when I look at the categories on the left, e.g.: Pasta, Chicken, etc. maybe you might want to indicate your newest recipes that have been added from some point until today … I have read all of them and have noted my future “trys” …

  • Ann May 28, 2014, 9:28 pm

    Forgot to add the 5 stars to the Potato Salad

  • Mitzi May 30, 2014, 11:42 pm

    I love potato salad, but never had a great recipe. I have a family cookout tomorrow and went searching online for a recipe. Thank goodness I found your site. The video was excellent and the potato salad looked absolutely delicious. I followed the recipe with the exception of the dill pickles; just because I’m not a big fan of dill. I substituted the dill pickles with sweet pickle relish and I used fresh parsley as my herb of choice. This is the best potato salad I have ever made. Thank you for sharing the recipe. I could have eaten the entire bowl, so I’m really looking forward to trying it tomorrow.

  • Paula June 5, 2014, 7:42 pm

    I always make my potato salad with sweet pickle relish as opposed to dill pickle. Just the way my mother did it.

  • michele June 10, 2014, 11:34 pm

    Oh my gosh !!! I made good potato salad… for once. THANK YOU

  • Wanda June 12, 2014, 8:54 pm

    Made this and it was beautiful, I added one peeled and chopped apple as well, but a very nice recipe indeed .

    • Joanne June 20, 2014, 12:33 pm

      What a great idea — we’ll have to try adding apple next time.

  • Wendy June 13, 2014, 12:56 pm

    Literally,….Just made this minutes ago!! It was easy and it tasted good already. Can’t wait til it sits together in the fridge and all the flavors come together! Should be really good for dinner time.

    • Joanne June 20, 2014, 12:32 pm

      Awesome! We love it after 30 minutes or so in the fridge. All the flavors meld together :)

  • manohar June 14, 2014, 9:06 am

    Eating potato salad is the best!!!!!

  • Christine June 16, 2014, 3:11 pm

    For extras I add whole kernel corn or carrot. I boil the carrot whole along with the potatoes then peel and cut into little cubes.

  • Rachael Irwin June 19, 2014, 3:20 pm

    Thanks so much for your thorough, extremely helpful suggestions on how to make a proper potato salad. I greatly appreciate your method, and the recipe’s proportions were perfect! This will be my go-to potato salad recipe forevermore!

    • Joanne June 20, 2014, 11:56 am

      Hi Rachael, You are very welcome! So glad we could help.

  • julie June 20, 2014, 8:26 am

    How long will it last ,do you have to eat it all on the day ?

    • Joanne June 20, 2014, 11:54 am

      Hi Julie, Potato salad (when refrigerated) will last more than a day. In fact, we think it tastes even better the second day. Keep in mind, though that potato salad should really be refrigerated once it is made. If you’ve left it out at room temperature for more than a few hours you probably don’t want to save it.

  • Terry June 20, 2014, 2:31 pm

    I always put cilantro and chopped black olives in my potato salad, of course eggs and pickles are a must too!!!

  • Jen June 20, 2014, 11:16 pm

    Hi! I’d like to try this recipe but I’m wondering if it’s okay to add chicken? :) Thanks!

    • Joanne August 8, 2014, 11:40 am

      Sure! Cooked chicken would be great.

  • Dianne June 21, 2014, 4:28 am

    Over the years I have tried many potato salad recipes – none really met my taste test: rich, kinda creamy, nice bite of bread/butter pickle juice and potatoes evenly cooked. I’m 71 years a seasoned senior citizen and this is the recipe I have been searching for. I’m letting the eggs cool down and in approximately 5 minutes will add them to that wonderful potato salad. Thank you so much. I will get back to you with my comments. Thanks again.

  • Wickie June 21, 2014, 8:53 pm

    Reviews are great, I am going to try it. I am old, back in my young years every time you eagerly asked for a recipe it was eagerly given, generally omitting an ingredient or two. I agree, pickles are out, some may like them and some don’t. thank you

  • Jamie July 3, 2014, 3:37 pm

    Joanne, I can tell you are a very nice woman :-) I am confused why this review is here… waste of time reading it. I’m sure its a very good salad, I guess? Weird.

    • Joanne August 7, 2014, 1:28 pm

      Hi Jamie, Thanks for the comment :) I did actually just delete that comment, you are right, it was unnecessary.

  • Mike July 16, 2014, 5:05 pm

    Thanks for posting this! I’ve been looking for a not so mayo and bacony recipe. Just finished it up and stuck it in the fridge…….. waiting till tomorrow.

  • Estuardo. August 10, 2014, 1:23 am

    Good Evening Mr. and Mrs. Gallagher.

    I thought it was meritory to leave a comment about my experience with your lovely and delicious Potato Salad.

    I live alone. Well, my family consists of my two retrievers, and me.

    Today i had a craving for Potato Salad.

    I remembered how we loved to eat it with my father.

    He used to bring bowls of it. Bought them from a gourmet place a few blocks from our house.
    Or from another small family owned take-out place near some corporate buildings in the economic center of my town.

    It was another time . Several decades ago.

    Riding a car with him to that place, when I was a kid, is a cherised memory of mine.
    There was, you see, a lot of less traffic where I live.

    It meant sight seeing and cruising in my dad’s golden chevy nova ’78. And before that, in his Chevrolet Impala ’62.

    We would get a big roasted chicken, two bowls of this dish, and fruit coctail or some conserved apricots, and head back home.

    The meal would take several enjoyable hours.

    My father would stain his white shirt in the single place every-single-time.

    He passed away 8 years ago.

    Im not a very good cook like him.

    He was able to cook a roast beef so deliciously, I havent even tried it since the last time I ate it with him. Maybe 15-18 years ago.

    I am a writer, you see. I was supposed to write today. I had monastic silence like I need to finish my book. ( If i work in my office, there is terrible noise and Im not able to concentrate ).

    But today, I just had that same craving from when I was a kid.

    Both places we used to buy this are closed now. No one remembers them or new them, I guess.

    Empty dark streets now.

    So, I started searching for a way to cook this delicious dish for the first time in my life. In between providing maintenance to my very old PC, and house keeping, I went to buy the ingredients I was able to get.

    You were right. Large potatoes take a really long time to cook.

    I dont like mustard so much these days so I used melted butter instead, in the same quantity, If that is ok. (which I love).

    I watched the entire movie “The Book of Ely” that was on TV while I was peeling the potatoes.
    I found it extremely hard. But then again, be patient with me. At least I had a movie to keep myself entertained.

    I followed your instructions to the letter of the word. I really did.

    I did not have enough salt so I just went to buy some around the corner of the house, about an hour ago. It was after 10 pm at night, it was cold and it was raining.

    I am Asthmatic. ( I don’t like to say I suffer from Asthma, but I do have it chronicly). I was coughing hard throughout the trip (and there were very “courious” characters that seem to only come out at night ) but I made it back ok.

    It took me seven careful hours to cook this recipe.

    Im sorry. I am all alone, and I did the best that I could.

    But I did it !

    And it is sublime. Delicious. :D

    I even procured myself some chicken to enjoy with it. (Already cooked, thank God). :D

    I loved your video. I loved your smiles in the picture. You seem to be nice wholesome folks.

    Congratulations on your website.

    I leave you now, as I am going to go to eat. (I wrote this while awaiting the 30 minute period on the fridge as instructed. :D)

    Thank you very much.


  • BARBARA LANGLEY August 10, 2014, 10:21 am

    This is a keeper. I added pickle juice instead of pickles and left out the eggs… I did not know if everyone liked pickles or could be allergic to eggs that I was serving this too. If it was just my family I would add everything.

  • barbara August 10, 2014, 9:22 pm

    Made this again for a different group of folks and they loved it wanted my recipe! I did leave the eggs out and pickles just added pickle juice. I just love tip on putting the onions in hot water for 10 mins. I followed everything else to the T. I have been checking your website and can’t wait to make some other recipes. The pork tenderloin with apples and the lemon bars look like something I can handle.

  • Liz August 13, 2014, 4:26 pm

    Fantastic addition…try adding a package of imitation crab meat, You can leave it in big chunks or cut the chunks in half. It’s incredible!

  • Gwen September 1, 2014, 11:58 am

    Great recipe! I’ve made it twice, not exactly as the recipe is written, but adjusted for my/family tastes. It is so easy to just tweak it here or there to make it your own. I sub greek yogurt for the sour cream and I love Celery Seed, so I add that too. I appreciate all the extra indepth tips. Cuts down on the trial and error of making something.

  • Lydia Courtney September 1, 2014, 4:32 pm

    Instead of boiling your potatoes for potato salad, bake them and cool them in the freezer. Then dice them and make your dish.

  • Sarah September 8, 2014, 2:57 pm

    My mother-in-law makes great potato salad and all she could give me were the ingredients that she uses. I am so thankful that I came across this one because it is very similar to hers. I added the sour cream and cut out some mayo and added a touch of ranch dressing. It is great! Thank you for posting this, and thank you for the link to “how to hard boil eggs”- I am a beginner in the kitchen and I love how easy this recipe was to follow!

  • Daisy September 12, 2014, 4:25 pm

    Hi, I omitted the eggs, but added 1/4 cup crumbled feta.

  • Joan September 12, 2014, 8:59 pm

    Made a double batch last weekend for potluck and lots of people commented how good it was! Making another batch this weekend at my husband’s request for another gathering. This is a keeper! Love the dill pickles, mustard and fresh herb additions. Lots of other recipes on your site I look forward to trying.

  • Jane Greenfield September 27, 2014, 10:42 am

    I have been cooking for over 55yrs. Have had my own catering business. One thing however that I’ve never really felt comfortable with was getting the potato’s cooked just right, and you’ve managed to master the trick to perfection!
    I use red potatoes for Hot German potato salad and white or yellow for American.
    I decorate the top with quartered eggs, paprika, and finely chopped parsley(curly leafed). Thanks for all the tips, even us old timers can use hints and tips to improve favorite family recipes!
    Thanks again!
    Emily J

  • Apple October 10, 2014, 1:34 pm

    Thx Joanne!! This is a good recipe and very tasty. I had cook 4 times already. OMG! My husband loves this very much with fully surprised by putting parsley, dill n celery in it (grown up with classic plain potato salad). Great job n thx for sharing this. Totally love!! =)

  • Barbara October 15, 2014, 9:56 pm

    I really enjoyed reading your recipe. It brought back so many memories of summer BBQs with my family. My mother’s potato salad was wonderful. It’s a mustard salad with sweet pickles, eggs, mayo and onions. She also adds a bit of pickle juice to the mix. Yum! Nothing better. Loved reading all the other comments and different variations too. Store bought potato salad just doesn’t compare!

  • Ronda October 19, 2014, 3:12 pm

    I made this potato salad it was the best salad I have ever tasted.What a nice recipe.I will be making it all the time.

  • Ceci October 23, 2014, 5:17 pm

    I love potato salad. I usually use russet because that’s what I usually have on hand. I leave out the celery and onion. I don’t use sour cream but sometimes use some ranch dressing. I also add garlic powder and onion powder. I like my salad a little sweet/sour. I use some sugar and sweet pickles with the juice. I also leave out the vinegar. Sometimes I’ll add diced chicken. I’ve never had it with bacon but that sounds like something I’d like to try.

    • Joanne October 24, 2014, 12:04 pm

      Ranch dressing is a great idea! Might need to try that soon.

  • lizard December 25, 2014, 3:13 pm

    I had leftover potatoes in the fridge and made this recipe for a potluck. I substituted green onion for the red onion, and chopped parsley was my fresh herb.

    It was delicious! It really is just the right amount of dressing (and mayo/sour cream ratio) – not too creamy.

    My mom said it tasted very close to a salad that her Polish aunt used to make. I will definitely be making this again! Thank you.

  • Trixie December 30, 2014, 1:54 pm

    Just found your site and had an immediate desire for potato salad. Followed yours (for the first time I used to vinegar and you are right!), except instead of pickles, I added sliced green olives. Generations of my family have made wonderful potato salads and always the green olives were a constant.
    Thank you for you great ideas!

  • Stella Shelburn February 1, 2015, 7:48 am

    I like to add minced jalapeño for some spice and I thin down my mayo mixture with pickle juice. Otherwise this recepie is like mine..bacon bits don’t hurt a thing either.

  • Carla February 8, 2015, 9:57 pm

    I Made this tonight. I had 3 lbs of potatoes that needed to go! Turned out AMAZING! I am pretty sure i will never want store bought potato salad again!

  • Lucy February 19, 2015, 4:00 am

    I absolutely LOVE this. Only takes a few minutes to do as well which is always a big tick in my book!

  • bbmomof3 March 22, 2015, 3:25 pm

    Thank you for the recipe and video. It’s my first time ever making potato salad. I’ve always wanted to make it but didn’t feel confident so your step by step video was very helpful. I’ll be serving it in a few hours at my son’s 21st., family, birthday party. Can’t wait to try it after it’s refrigerated but so far it’s tasting delicious :)


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